Chocolate-based fat system having improved organoleptic properties

ABSTRACT

An edible anhydrous chocolate-based fat system is provided, having a significant granulated sugar component. This provides an unusual mouth sense, and allows for significantly different organoleptic properties of the chocolate-based fat system—which otherwise emulates chocolate. The chocolate may be light or dark, or white chocolate. An additional sweet flavor may be added to the chocolate-based fat system, allowing for a faster release of the additional flavor, by infusing or saturating the granulated sugar component of the fat system with the additional flavor. Typically, the granulated sugar component is saturated with an essential oil of a chosen flavor. Apart from the granulated sugar component, the remaining ingredients of the chocolate-based fat system are conched in the usual manner in keeping with chocolate production techniques. A process for production of the edible anhydrous chocolate-based fat system is discussed, and typical machinery for carrying out that process is shown.

FIELD OF THE INVENTION

[0001] This invention relates to a new chocolate-based fat system whichhas improved organoleptic properties. Specifically, the presentinvention relates to an edible anhydrous chocolate-based fat systemhaving a granulated sugar component which provides the improvedorganoleptic properties, and which also results in a distinctlydifferent mouth sense. In a particular embodiment of the presentinvention, the edible anhydrous chocolate-based fat system is flavorinfused with an additional sweet flavor, which is brought into thechocolate-based fat system by way of flavor-saturated granulated sugar.

BACKGROUND OF THE INVENTION

[0002] Chocolate has been known in many forms for many years.Traditional forms of chocolate include dark, light, white, and milkchocolates which may be used as a snack item or confection, or forcoating other food items. More recently, chocolate has been utilized notonly as a flavor but in chip or chunk form as an additive in baked goodsand flour confections such as cookies and the like. Finally, chocolateendures almost universal appeal simply for its flavor, its mouthfeel—generally, confection chocolates are based on fat systems whichmelt easily in the mouth, whereas chocolate chips and the like are basedon harder fat systems so as to retain their integrity during the bakingprocess—and because of its relatively easy portability. Chocolate may bepackaged or wrapped in relatively small portions, for consumption as asnack, for example.

[0003] However, until now all chocolate products where chocolate is aprincipal constituent, and where the chocolate is presented as a stablefat system at room temperature, have been smooth and with a distinctchocolate flavor. That flavor may range from quite sweet to bitter,depending on the sugar content, and whether or not the chocolate is amilk chocolate, light or dark brown chocolate, or white chocolate. Somechocolates may be flavored, typically by the use of mint; but allchocolates are highly conched—that is, they have a high degree offineness.

[0004] Of course, the degree of fineness may be controlled by varyingthe mechanical pressure on the conching rollers, but chocolate isnonetheless a fine and smooth consistency fat system, in all of itsembodiments. Usually, therefore, in order to impart an additional flavorto chocolate, so as to create a different taste sensation, the chocolateis used to coat another item having that other flavor, and the flavorcombination is determined organoleptically in the mouth, as the productis eaten and the flavors of the chocolate and the other item mixtogether. However, if the additional flavor comes from an item such as apeanut—chocolate coated peanuts, for example—the flavor release andmixture may be quite slow; on the other hand, if the additional flavoris a creme filling such as a fruit or sweet syrup flavor, or a liqueurflavor, that flavor is organoleptically released very quickly, andmay—and generally does—overwhelm the flavor of the chocolate.

[0005] The present inventors have discovered, quite unexpectedly, that avery different mouth sense can be obtained, which mouth sense is quitepleasant, by incorporating coarse sugar into a chocolate formulationwhich otherwise is constituted as highly refined chocolate, after theconching step and before the product is molded or otherwise manufacturedfor further use or consumption.

[0006] Still further, the inventors herein quite unexpectedly discoveredthat chocolate-based products can be produced having additional sweetflavor incorporated therein, and with an improved organoleptic property,by incorporating flavor infused granulated sugar into thechocolate-based fat system. That additional sweet flavor is generallyderived by saturating the granular sugar with essential oils, or bycentrifuging moisture away from highly sweetened juices. The details ofsuch additional flavored sugars are discussed hereafter.

[0007] It will be noted hereafter that traditional chocolate equipment,that is chocolate which is used to mold chocolate into chocolate chipsand the like, or to enrobe chocolate on other items, cannot be used withthe chocolate-based fat system of the present invention, due to theinherent granularity of that chocolate system as a consequence of thegranulated sugar component thereof. All of the piping, pumping, nozzleorifice sizes, and so on, in ordinary chocolate handling equipment, aresized and dimensioned so as to accommodate very fine particle sizes asare found in ordinary chocolate which is highly conched.

DESCRIPTION OF THE PRIOR ART

[0008] MILLER U.S. Pat. No. 5,447,735, issued Sep. 5, 1995, teaches asweet cinnamon or other flavored fat-based anhydrous flake. Thefat-based product is particularly intended as a flavoring additive forincorporation into baked goods and flour confections, or as a principalcomponent in snack items which may be produced by being molded togetherwith a baked flour-based sweet biscuit. The product consists of abakery-compatible oil or fat system which is cooled and set atrelatively low temperatures so as to be firm and stable at roomtemperatures.

[0009] MILLER U.S. Pat. No. 5,591,474 issued Jan. 7, 1997, teaches amethod of preparation of chocolate crumb. The invention is particularlydirected to the preparation of chocolate crumb for use in themanufacture of milk chocolate, and comes about by caramelizing a portionof the sugar content and hydrating it with a portion of the milk to beused in the process. The thus produced caramelized slurry batch is addedto the remainder of the milk to be used in the formulation of thechocolate crumb, and the remaining water is driven off to produce adried mix which is thereafter mixed with cocoa butter and anhydrouscocoa liquor. Additional anhydrous butter fat can be also added to thecrumb, if necessary, to bring the fat content to a predetermined level.

[0010] A further patent issued to MILLER, U.S. Pat. No. 5,626,900 datedMay 6, 1997, teaches another method for preparation of chocolate crumband a precursor component therefor. In this invention, molasses or brownsugar is hydrated with milk, then dried, and processed by the additionof the balance of sugar, fats, cocoa butter, and cocoa liquor if used.That precursor component is then set aside for subsequent pasting andconching so as to result in the production of milk chocolate.

SUMMARY OF THE INVENTION

[0011] A purpose of the present invention is to provide achocolate-based fat system having an improved organoleptic quality,whereby a new mouth sensation is created. It has essentially the sameconstituent analysis as ordinary chocolate, but displays a distinctcrunchiness, a fat system which may be used as a snack item, but moreparticularly as a flavoring additive to baked goods and flourconfections, and ice cream.

[0012] A further object of the present invention is to provide such achocolate-based fat system as discussed immediately above, where theproduct has an additional sweet flavor imparted thereto.

[0013] Thus, a purpose of the present invention is to providechocolate-based fat systems as described above, which may be molded in amold or spread onto a belt for manufacture into flake or chunk products,easily and economically.

[0014] To that end, the present invention provides an edible anhydrouschocolate-based fat system which may be molded in a mold or spread ontoa belt for manufacture into flake or chunk products, and which comprisesnot more than 2% by weight of water—so as to be thereby described asbeing anhydrous or essentially anhydrous. More particularly, thechocolate-based fat system comprises about 10% to about 15% by weight ofchocolate liquor, from about 15% to about 25% by weight of cocoa butter,and from about 45% to about 60% by weight of sugar. However, a componentof the sugar, being from about 5% to about 30% by weight, is granulatedsugar. The remaining ingredients of the chocolate-based fat system inkeeping with the present invention, apart from the granulated sugarcomponent, have been conched.

[0015] In a particular variant of the present invention which isdirected to the production of a white chocolate-based fat system, thechocolate liquor may be substituted by a further appropriate amount ofcocoa butter or other compatible fats, as is well known to those skilledin the art of the production of chocolate.

[0016] In a particular alternative embodiment of the present invention,at least one additional food ingredient may be chosen from the groupconsisting of milk solids, milk fat, vanilla, salt, lecithin, andmixtures thereof. The at least one additional food ingredient is alsoconched together with the remaining ingredients, apart from thegranulated sugar component.

[0017] A more general alternative embodiment of the present inventionprovides that the granulated sugar component has been saturated by anadditional sweet flavor, so as to infuse the edible anhydrouschocolate-based fat system with that additional sweet flavor.

[0018] The granulated sugar component of the edible anhydrouschocolate-based fat system of the present invention may have beensaturated by an essential oil chosen from the group of essential oilswhich consists of orange, lemon, almond, vanilla, cappuccino flavor,rose flavor, cherry, raspberry, strawberry, peach, mocha flavor, andcombinations thereof.

[0019] The manner by which the granulated sugar component has beensaturated by the chosen essential oil may, in keeping with the furtherprovision of the present invention, have come as a consequence of theessential oil having been processed through a centrifugal pump togetherwith the granulated sugar.

[0020] A still further embodiment of the present invention provides forthe granulated sugar component to have been saturated by a flavor chosenfrom the group consisting of orange, lemon, avocado, passion fruit,mango, kiwi, cherry, raspberry, strawberry, peach, and combinationsthereof. The granulated sugar and then the highly sweetened juice iscentrifuged so as to remove the moisture therefrom and so as to derive aflavor infused granulated sugar.

[0021] Of course, the chocolate-based fat system of the presentinvention may be intended for incorporation into baked flour goods andflour confections, or ice cream, and as such it is produced in the formof flakes or chunks.

[0022] The present invention also provides a process for the preparationof an edible anhydrous chocolate-based fat system, and comprises thesteps of:

[0023] (a) Supplying about 10% to about 15% by weight of chocolateliquor, and from about 15% to about 25% by weight of cocoa butter.

[0024] (b) Supplying a first quantity of sugar in the amount of about15% to about 55%, by weight.

[0025] (c) Supplying a second quantity of sugar in the amount of about5% to about 30% by weight.

[0026] At least the second quantity of the sugar is granulated sugar,and the total amount of the first quantity of the sugar together withthe second quantity of the sugar is in the range from about 45% to about60% by weight. The following further steps are also included:

[0027] (d) The chocolate liquor, cocoa butter, and the first quantity ofsugar are mixed together and conched to a predetermined degree offineness. This step thereby produces a conched chocolate pre-mix.

[0028] (e) The second quantity of sugar is then added to the conchedchocolate pre-mix, and they are mixed together at a temperature which isin the range of about 5° C. to about 30° C., so as to produce a coolanhydrous chocolate-based fat system having a specific, predeterminedformulation with about 10% to about 15% by weight of chocolate liquor,about 15% to about 25% by weight of cocoa butter, and about 45% to about60% by weight of sugar.

[0029] (f) The cool anhydrous chocolate-based fat system is thentransferred to a discrete particle manufacturing means so as to producediscrete particles of the anhydrous chocolate-based fat system. Thediscrete particle manufacturing means is operated at a temperature ofabout 5° C. to about 30° C.

[0030] (g) Finally, the discrete particles of the anhydrouschocolate-based fat system are removed for further handling and/orstorage and/or shipping.

[0031] If necessary and appropriate, the process described above cancomprise a further step as follows:

[0032] (h) After step (d), the conched chocolate pre-mix is cooled, ifnecessary, to a temperature of about 5° C. to about 30° C.

[0033] Typically, step (e) is carried out in a dry blender.

[0034] The discrete particle manufacturing means may be a chocolate moldfor producing molded particles or chunks of the edible anhydrouschocolate-based fat system. Alternatively, the discrete particlemanufacturing means may comprise means for spreading the cool anhydrouschocolate-based fat system on a conveyor belt, and means for cutting orscoring the spread anhydrous chocolate-based fat system so as to formchunks or flakes thereof.

[0035] It will be understood, of course, that the particularities of theformulation of the edible anhydrous chocolate-based fat system which ismanufactured in keeping with the process of the present invention, arethe same as previously described. The formulation may comprise at leastone additional food ingredient chosen from the group consisting of milksolids, milk fat, vanilla, salt, lecithin, and mixtures thereof; andwhen the formulation includes that additional food ingredient, all ofthe ingredients forming the chocolate-based fat system apart from thesecond quantity of sugar, are conched together.

[0036] As described above, the manner in which the second quantity ofsugar has been saturated with the additional flavor, if an additionalflavor is to be present, include saturating the sugar with an essentialoil, such as by processing the chosen essential oil and the secondquantity of sugar through a centrifugal pump together; or by producing ahighly sweetened juice and then centrifuging the highly sweetened juiceso as to remove the moisture therefrom.

[0037] Also, as described above, the process of the present invention isapplicable to the production of a white edible anhydrous chocolate-basedfat system by substituting the chocolate liquor in the formulation withan appropriate additional amount of cocoa butter, or cocoa buttertogether with a compatible fat.

BRIEF DESCRIPTION OF THE DRAWINGS

[0038] The novel features which are believed to be characteristic of thepresent invention, as to its structure, organization, use and method ofoperation, together with further objectives and advantages thereof, willbe better understood from the following drawings in which a presentlypreferred embodiment of the invention will now be illustrated by way ofexample. It is expressly understood, however, that the drawings are forthe purpose of illustration and description only and are not intended asa definition of the limits of the invention. Embodiments of thisinvention will now be described by way of example in association withthe accompanying drawings in which:

[0039]FIG. 1 is a diagrammatic representation of the flow of ingredientsthrough a typical manufacturing process for edible anhydrouschocolate-based fat systems in keeping with the present invention.

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0040] Traditional chocolate and compound chocolate has a high degree offineness imparted to it as a consequence of the conching step to whichall chocolate ingredients are subjected during preparation andmanufacture of the chocolate. Essentially, high mechanical pressure, toa predetermined amount, is imparted to the dry solids of the chocolateas they are passed between conching rollers, in the presence of cocoabutter or an appropriate vegetable oil or hard butter. Those productsare, of course, anhydrous—that is to say, there is no discernable orappreciable moisture content—and the mechanical pressure imparted as theingredients pass through the conching rollers can only reduce the solidsparticles to a particular fineness. Thus, the amount of fineness of theparticles which go to constitute the formulation of the chocolate, is indirect relationship to the mechanical reduction of the particles. This,of course, affects the organoleptic properties of the chocolate—in otherwords, the manner in which the flavors are released in the mouth, aswell as the mouth sense of smoothness. Organoleptic dissolution of foodsubstances in the mouth occurs as a consequence of the ability of thefood substance to attract moisture in the mouth—the saliva—and todissolve therein. The faster the dissolution of the food substance, thefaster the release of flavor. This phenomenon is particularly ofinterest in the present invention, as it affects the release ofsweetness and the release of additional flavors which come as aconsequence of granulated sugar being saturated with essential oils.

[0041] It follows that the presence of granulated sugar in achocolate-based fat system creates a different mouth sense and flavorrelease, with a faster impression of sweetness being imparted to thechocolate, and/or with a faster release of an additional flavor beingreleased together with the flavor of the chocolate.

[0042] Thus, the present invention provides an edible anhydrouschocolate-based fat system for eating and/or cooking purposes. The fatsystem effectively is a chocolate, which may be light, dark, or white,and is typically molded or produced in chunks or flakes. Particularly,therefore, the edible anhydrous chocolate-based fat system of thepresent invention may be used as a snack item, but more particularly asa flavoring ingredient for use in association with baked goods and flourconfections such as cakes, cookies, and the like, or as a flavoradditive to ice cream products.

[0043] Because the edible anhydrous chocolate-based fat system of thepresent invention is anhydrous, there is no moisture added at any timeduring its production. However, it may be possible for moisture to comeinto the formulation inadvertently, along with other ingredients whichare employed in the formulation of the product, and as a consequence thechocolate-based fat system of the present invention may comprise from 0up to about 2% by weight of water.

[0044] More particularly, the edible anhydrous chocolate-based fatsystem of the present invention will typically comprise from about 10%to about 15% by weight of chocolate liquor, from about 15% to about 25%by weight of cocoa butter, and from about 45% to about 60% by weight ofsugar.

[0045] If the chocolate-based fat system in keeping with the presentinvention is to be a white chocolate, then the chocolate liquor will besubstituted by an additional amount of cocoa butter, or cocoa buttertogether with another compatible fat or butter.

[0046] In any event, an important feature of any edible anhydrouschocolate-based fat system in keeping with the present invention is thata component which comprises about 5% to about 30% by weight of theproduct is granulated sugar—that granulated sugar, of course, being anintegral part of the overall sugar content of the chocolate-based fatsystem.

[0047] It is also an important feature of the present invention, andfollows from the statement made immediately above, that the remainingingredients of the edible anhydrous chocolate-based fat system apartfrom the granulated sugar component, have been conched.

[0048] As may be typical in the chocolate industry, an edible anhydrouschocolate-based fat system in keeping with the present invention mayfurther comprise at least one additional food ingredient which is chosenfrom the group consisting of milk solids, milk fat, vanilla, salt,lecithin, and mixtures thereof. However, that at least one additionalfood ingredient is conched together with the remaining ingredients apartfrom the granulated sugar component.

[0049] To add an additional flavor to the chocolate-based fat system ofthe present invention, the granulated sugar component thereof may besaturated by an additional sweet flavor, so as to thereby infuse theedible anhydrous chocolate-based fat system with an additional sweetflavor. Typically, in such circumstances, the granulated sugar componenthas been saturated by an essential oil which is chosen from the group ofessential oils consisting of orange, lemon, almond, vanilla, cappuccinoflavor, rose flavor, cherry, raspberry, strawberry, peach, mocha flavor,and combinations thereof. The derivation of such flavored essential oilsis, of course, outside the scope of the present invention.

[0050] However, a typical manner by which the granulated sugar componentis saturated with a chosen essential oil is by processing the sugar andthe essential oil through a centrifugal pump together.

[0051] Another manner by which the granulated sugar component can havebeen saturated by a flavor which is chosen from the group consisting oforange, lemon, avocado, passion fruit, mango, kiwi, cherry, raspberry,strawberry, peach, and combinations thereof, is for the granulated sugarto be mixed together with a juice of the chosen flavor so as to derive ahighly sweetened juice. Then, the highly sweetened juice is centrifuged,so as to remove the moisture therefrom, and so as to thereby derive aflavored granulated sugar.

[0052] The present invention provides a process for the preparation ofan edible anhydrous chocolate-based fat system in keeping with thepresent invention. The following discussion of that process is directedto a typical chocolate-based fat system which includes chocolate liquor,together with cocoa butter and sugar; it will be understood, of course,that the additional ingredients such as milk solids, milk fat, vanilla,salt, lecithin, or mixtures thereof, or if the chocolate-based fatsystem is intended to emulate white chocolate, appropriate substitutionsand additions to the formulation of the edible anhydrous chocolate-basedfat system being manufactured can be made, as previously discussed.

[0053] The process for preparation of an edible anhydrouschocolate-based fat system in keeping with the present invention willnow be described, particularly in association with the accompanyingfigure of drawings. Of course, it will be understood that FIG. 1 isschematic, and is not intended to represent any storage devices ormanufacturing machinery with any particularity, because for the mostpart such storage devices, delivery devices, and manufacturing devices,are known to persons skilled in the art. However, a caution must be madethat it will be clearly understood that typical chocolate handlingequipment, particularly such equipment which is manufactured toaccommodate the very fine particle size materials of typical chocolateproducts, are not appropriate for use in association with the presentinvention without modification. This is because all such equipment,piping, pumping, nozzle orifices, and the like, are sized to accommodatethe very fine particles of highly conched chocolate, but will notaccommodate the chocolate-based fat system of the present invention dueto the granularity of the granular sugar component thereof.

[0054] Turning now to FIG. 1, a typical schematic and materials flowdiagram for production of an edible anhydrous chocolate-based fat systemin keeping with the present invention is shown at 10. The systemincludes a storage tank 20 from which about 10% to about 15% by weightof chocolate liquor will be delivered to a mixer 26, and a storage tank22 from which about 15% to about 25% by weight of cocoa butter will bedelivered to the mixer 26, in keeping with step (a) described above.

[0055] A hopper or storage vessel 24 is shown, from which about 15% toabout 55% by weight of a first quantity of sugar is delivered also tothe mixer 26. That delivery of the first quantity of sugar is shown at25, and is in keeping with step (b), described above.

[0056] A second quantity of sugar, in the amount of 5% up to about 30%by weight is delivered to a further mixer 30, in keeping with step (c),and is shown at 27.

[0057] In any event, the total amount of sugar delivered at 25 and 27for incorporation into the edible anhydrous chocolate-based fat systemof the present invention will be in the range of from about 45% to about60% by weight thereof. Moreover, at least the second quantity of sugardelivered at 27 is granulated sugar, and may be delivered from anotherstorage vessel or hopper (not shown), and may have a differentcoarseness than the sugar which is delivered to the mixer 26, as shownat 25.

[0058] In keeping with step (d) of the present invention, the firstquantity of sugar together with the chocolate liquor and cocoa butterare mixed together in mixer 26, and then are conched to a predetermineddegree of fineness in conching machine 28. Thus, there is delivered aconched chocolate pre-mix at 29, to a further mixer 30.

[0059] In keeping with step (e) described above, the second quantity ofsugar which is added at 27 to the mixer 30, is mixed together with thechocolate pre-mix delivered at 29 to the mixer 30. However, the mixingstep taken in step (e) is carried out at a temperature in the range ofabout 5° C. to about 30° C., so as to produce a cool anhydrouschocolate-based fat system having the specific, predeterminedformulation with about 10% to about 15% by weight of chocolate liquor,about 15% to about 25% by weight of cocoa butter, and about 45% to about60% by weight of sugar. At no time during the production of edibleanhydrous chocolate-based fat system in keeping with the presentinvention will the product be heated, especially after the secondquantity of sugar is added at 27 and in keeping with step (e). Thisassures that the crystalline structure of the granulated sugarcomponent—the second quantity of sugar which is added to the conchedchocolate pre-mix—is not destroyed.

[0060] After step (e), where the second quantity of sugar as been addedto the conched chocolate pre-mix, and mixed together at a temperature ofabout 5° C. to about 30° C. so as to produce a cool anhydrouschocolate-based fat system, the fat system is delivered to a discreteparticle manufacturing means so as to produce discrete particles of theanhydrous chocolate-based fat system. The operation of the discreteparticle manufacturing means is carried out at a temperature of about 5°C. to about 30° C.

[0061] The discrete particle manufacturing means may be a chocolate moldmachine 34, in which molded particles or chunks, such as chocolate chipsor the like, are produced. The specific operation of the chocolate moldmachine 34 is beyond the scope of the present invention; however, asnoted above, the sizing of the piping, pumps, nozzle orifice, as theymay be employed in or ancillary to the chocolate mold machine 34, mustbe such as to accommodate the granulated sugar component of thechocolate-based fat system of the present invention without damage tothe equipment, or without destroying the granularity of the sugarcomponent thereof.

[0062] The discrete particle manufacturing means may also comprise amachine which includes a spreader for spreading the cool anhydrouschocolate-based fat system on a conveyor belt, and a cutting or scoringmeans which usually comprises a series of knives, so as to form chunksor flakes. That machine is shown generally at 32, and the details of theflake or chunk making machine 32 are outside the scope of the presentinvention but are well known to those skilled in the art.

[0063] It will be understood that the flake or chunk making machine 32,and the chocolate mold 34, may not necessarily both be present; neithermay each of them work simultaneously if they are both present.

[0064] Finally, and in any event, in keeping with step (g) describedabove, the discrete particles are removed for further handling, and/orstorage, and/or shipping, in a suitable facility therefor showngenerally at 36.

[0065] If necessary, after the conched chocolate pre-mix has been madein step (d), and is delivered from the conching machine 28 at 29 to themixer 30, the conched chocolate pre-mix may be cooled so as to bring itstemperature to a temperature of about 5° C. to about 30° C., so thatwhen the second quantity of sugar is added as shown at 27 to the mixer30, the temperature of the resultant mix is in the range of about 5° C.to about 30° C., and the crystalline structure of the granulated sugarcomponent of the chocolate-based fat system is not destroyed.

[0066] Typically, the mixer 30 is a dry blender.

[0067] As previously noted, the second quantity of sugar which is addedat 27 may have been saturated by an additional sweet flavor, which maycome as a consequence of processing a chosen essential oil together withthe granulated sugar of the second quantity of sugar to be added to thechocolate-based fat system, through a centrifugal pump. Otherwise, thegranulated sugar many come as a consequence of the centrifuging of ahighly sweetened juice of a chosen flavor, all as discussed above.

[0068] There has been described an edible anhydrous chocolate-based fatsystem which has a significant granulated sugar component, with all ofthe remaining ingredients of the chocolate-based fat system having beenconched. The granulated sugar component may further be utilized as avehicle to infuse an additional sweet flavor into the chocolate-basedfat system of the present invention. If so, the granulated sugarcomponent may be saturated by a chosen essential oil, or it may come asa consequence of removing the moisture from a highly sweetened juice ofa chosen flavor.

[0069] A process for the preparation of an edible anhydrouschocolate-based fat system has been described, and a typical arrangementof machinery on which the process may be carried out has been shown.

[0070] Throughout the present discussion and the appended claims, use ofthe word “about” is meant to indicate that the described ranges for theaddition of constituent components, or for operating temperature, aregenerally as described but need not necessarily be exactly precise, aswill be well known to persons skilled in the confectionary arts andparticularly those relating to the production of chocolate.

[0071] Other modifications and alterations may be used in the design andmanufacture of the apparatus of the present invention without departingfrom the spirit and scope of the accompanying claims.

[0072] Throughout this specification and the claims which follow, unlessthe context requires otherwise, the word “comprise”, and variations suchas “comprises” or “comprising”, will be understood to imply theinclusion of a stated integer or step or group of integers or steps butnot to the exclusion of any other integer or step or group of integersor steps.

What is claimed is:
 1. An edible anhydrous chocolate-based fat systemwhich may be molded in a mold or spread onto a belt for manufacture intoflake or chunk products; wherein said edible anhydrous chocolate-basedfat system comprises from 0 to 2% by weight of water, from about 10% toabout 15% by weight of chocolate liquor, from about 15% to about 25% byweight of cocoa butter, and from about 45% to about 60% by weight ofsugar; wherein a component of said sugar, which is from about 5% toabout 30% by weight of said edible anhydrous chocolate-based fat systemis granulated sugar; and wherein the remaining ingredients have beenconched.
 2. The edible anhydrous chocolate-based fat system of claim 1,further comprising at least one additional food ingredient chosen fromthe group consisting of milk solids, milk fat, vanilla, salt, lecithin,and mixtures thereof; wherein said at least one additional foodingredient is conched together with said remaining ingredients apartform said granulated sugar component.
 3. The edible anhydrouschocolate-based fat system of claim 1, wherein said granulated sugarcomponent has been saturated by an additional sweet flavor, so as toinfuse said edible anhydrous chocolate-based fat system with saidadditional sweet flavor.
 4. The edible anhydrous chocolate-based fatsystem of claim 3, wherein said granulated sugar component has beensaturated by an essential oil chosen from the group of essential oilsconsisting of orange, lemon, almond, vanilla, cappuccino flavor, roseflavor, cherry, raspberry, strawberry, peach, mocha flavor, andcombinations thereof.
 5. The edible anhydrous chocolate-based fat systemof claim 4, wherein said granulated sugar component has been saturatedby said chosen essential oil by having been processed through acentrifugal pump together with said granulated sugar.
 6. The edibleanhydrous chocolate-based fat system of claim 3, wherein said granulatedsugar component has been saturated by a flavor chosen from the groupconsisting of orange, lemon, avocado, passion fruit, mango, kiwi,cherry, raspberry, strawberry, peach, and combinations thereof, bymixing granulated sugar with a juice of the chosen flavor so as toderive a highly sweetened juice, and then centrifuging the highlysweetened juice so as to remove the moisture therefrom and so as toderive a flavored granulated sugar.
 7. The edible anhydrouschocolate-based fat system of claim 1, wherein said chocolate-based fatsystem is intended for incorporation into baked flour goods and flourconfections, or ice cream, and is produced in the form of flakes orchunks.
 8. A process for the preparation of an edible anhydrouschocolate-based fat system, comprising the steps of: (a) supplying about10% to about 15% by weight of chocolate liquor, and from about 15% toabout 25% by weight of cocoa butter; (b) supplying a first quantity ofsugar in the amount of about 15% to about 55% by weight; (c) supplying asecond quantity of sugar in the amount of about 5% to about 30% byweight; wherein at least said second quantity of sugar is granulatedsugar, and wherein the total amount of said first quantity of sugar andsaid second quantity of sugar is in the range of from about 45% to about60% by weight; (d) mixing together and conching said chocolate liquor,said cocoa butter, and said first quantity of sugar to a predetermineddegree of fineness, and so as to produce a conched chocolate pre-mix;(e) adding said second quantity of sugar to said conched chocolatepre-mix and mixing the same together at a temperature in the range ofabout 5° C. to about 30° C., so as to produce a cool anhydrouschocolate-based fat system having a specific, predetermined formulationwith about 10% to about 15% by weight of chocolate liquor, about 15% toabout 25% by weight of cocoa butter, and about 45% to about 60% byweight of sugar; (f) transferring said cool anhydrous chocolate-basedfat system to a discrete particle manufacturing means so as to producediscrete particles of said anhydrous chocolate-based fat system, whereinsaid discrete particle manufacturing means is operated at a temperatureof about 5° C. to about 30° C.; and (g) removing said discrete particlesfor further handling and/or storage and/or shipping.
 9. The process ofclaim 8, further comprising the step of: (h) after step (d), coolingsaid conched chocolate pre-mix, if necessary, to a temperature of about5° C. to about 30° C.
 10. The process of claim 8, wherein step (e) iscarried out in a dry blender.
 11. The process of claim 8, wherein saiddiscrete particle manufacturing means is a chocolate mold for producingmolded particles or chunks of said edible anhydrous chocolate-based fatsystem.
 12. The process of claim 8, wherein said discrete particlemanufacturing means comprises means for spreading said cool anhydrouschocolate-based fat system on a conveyor belt, and means for cutting orscoring the spread anhydrous chocolate-based fat system so as to formchunks or flakes thereof.
 13. The process of claim 8, wherein theformulation for said edible anhydrous chocolate-based fat system furthercomprises at least one additional food ingredient chosen from the groupconsisting of milk solids, milk fat, vanilla, salt, lecithin, andmixtures thereof; and wherein said at least one additional foodingredient is conched together with said chocolate liquor, said cocoabutter, and said first quantity of sugar, in step (d).
 14. The processof claim 8, wherein said second quantity of sugar has been saturated byan additional sweet flavor, so as to infuse said edible anhydrouschocolate-based fat system with said additional sweet flavor.
 15. Theprocess of claim 14, wherein said second quantity of sugar has beensaturated by an essential oil chosen from the group of essential oilsconsisting of orange, lemon, almond, vanilla, cappuccino flavor, roseflavor, cherry, raspberry, strawberry, peach, mocha flavor, andcombinations thereof.
 16. The process of claim 15, wherein said secondquantity of sugar has been saturated by said chosen essential oil byhaving been processed through a centrifugal pump together with saidgranulated sugar.
 17. The process of claim 14, wherein said secondquantity of sugar has been saturated by a flavor chosen from the groupconsisting of orange, lemon, avocado, passion fruit, mango, kiwi,cherry, raspberry, strawberry, peach, and combinations thereof, bymixing granulated sugar with a juice of the chosen flavor so as toderive a highly sweetened juice, and then centrifuging the highlysweetened juice so as to remove the moisture therefrom and so as toderive a flavored granulated sugar.
 18. The edible anhydrouschocolate-based fat system of claim 1, wherein said chocolate liquor issubstituted by additional cocoa butter, so as to produce a white edibleanhydrous chocolate-based fat system.
 19. The process of claim 8,wherein said chocolate liquor is substituted by additional cocoa butter,so as to produce a white edible anhydrous chocolate-based fat system.